This showstopper recipe is perfect for when you really want to impress your guests. Our Nanuk Smoked Yellowfin Tuna is arranged into a delicate rose and nestled atop a rice noodle nest with mango, red chilis, and pea shoot garnish. Ponzu dressing is drizzled on top for a refreshing, tart finish.

Smoked Yellowfin Rose with Vermicelli Salad Recipe

Serves one


One 250 g package of Nanuk Smoked Yellowfin Tuna
½ ripe mango, diced into small cubes
300 g rice noodles
Pea shoots for garnish
Fresh red chilies, sliced (to taste)

Ponzu Dressing:
½ cup soy sauce
½ cup citrus juice (I like a combination of lemon and orange)
Lemon zest from one lemon
2 tablespoons mirin


  1. Bring a pot of water to boil. Add in rice noodles and cook according to package directions. Rinse under cold water in a colander, then drain well and set aside.
  2. Open package of Smoked Yellowfin Tuna and remove each slice carefully off the Interleaf. Roll up a small slice of tuna and curl out the edges to form a small rosebud shape. Add additional slices gradually, shaping them around the initial bud until you have a large rose. Set aside while you prepare the ponzu dressing.
  3. For the dressing, combine all ingredients in a bowl and whisk until thoroughly combined.
  4. Use tongs to assemble. Twist the rice noodles in the middle of your bowl, turning the bowl as you place the noodles in to create a nest. Arrange mango, red chilies and pea shoots to your liking. Dress with the ponzu and place your Yellowfin rose on top of the nest. Enjoy!

Note: You can keep unused homemade ponzu in an airtight container for up to a month in the fridge.

For more information on how to order this product, please reach out to your local Oceanfood Sales office.